Rating: 4.5 stars
57 Ratings
  • 5 star values: 41
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

A moist zucchini bread with lemon and pistachio for a unique flavor.

Recipe Summary

cook:
45 mins
additional:
1 hr
total:
2 hrs 10 mins
prep:
25 mins
Servings:
20
Yield:
2 9x5-inch loaves
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.

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  • Mix flour, baking soda, and salt in a bowl. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract. Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

293 calories; protein 5.3g; carbohydrates 34.5g; fat 15.3g; cholesterol 37.6mg; sodium 257.8mg. Full Nutrition
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